Pineapple Sponge Cake

Pineapple Sponge Cake

Lindsay Nixon – Everyday Happy Herbivore

Ingredients:

  • 1 can (15 ounces) pineapple rings (in 100% juice)
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3 dashes of ground ginger
  • 1 teaspoon vanilla extract
  • Orange zest (optional)
  • Extra juice for serving

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Drain the pineapple juice into a small bowl and set aside
  3. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and a few dashes of ground ginger together. Add the vanilla and zest (if using) and set aside.
  4. Chop the pineapple rings really well or send them through your blender until they have the consistency of crushed, minced pineapple, but not puree.
  5. Mix the pineapple into the flour mixture, stirring to combine.
  6. Add the pineapple juice, starting with ¼ cup and then adding a tablespoon at a time, until the batter is just combined and wet, about 6 tablespoons total.
  7. Transfer to a pan and bake for approximately 20 minutes.
  8. Pour the leftover juice, plus additional juice, over the top immediately before serving. You want the cake to be wet and nearly falling apart.

Tip:  Make sure the pineapple rings you buy come in 100% juice and not syrup.